Creamed Potatoes
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
696Calories
19 gProtein
158 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein19 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium2389 mg
Potassium3843 mg
Calcium116 mg
Iron7.4 mg
Magnesium209 mg
Phosphorus517 mg
Zinc2.7 mg
Copper1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 15. The excerpt below is the record exactly as published.
Creamed Potatoes. Boil as above. When dry add the following to the potatoes in saucepan. To six potatoes: \% tsp. pepper. about 3 tbsp. hot milk. 1 tsp. salt. 1 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.